Easy-To-Make California Roll

Alycia was craving for California roll / hand roll early this week. Day after day, she pestered my mil to make char siew California rolls for her. Some time back last year, my mil made some homemade char siew (roasted pork) and used them for the California roll. Since then Alycia was hooked on the char siew california rolls.

This time round, my mil made prawn and fish roe California roll with avocado. It’s pretty simple to prepare and here are the steps:

First she cooked some Japanese rice with shelled prawns. She double boiled the rice since she cooked very little rice.

Then she placed a spoonful of rice with prawns on a sheet of Japanese seaweed.  She then cut a wedge of avocado and Japanese cucumber and placed them on top of the rice.  Then squeezed in some Japanese mayo.   

Next she placed a scoop of fish roe on top of the pile of ingredients.  

Then wrap the ingredients up with the seaweed.  My young foodie enjoying her California roll when she was back after a long day at school. She was one very, very happy girl 😀

Me, I enjoy my California roll with all the ingredients minus the rice 😀

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Homemade Maki

My mil made Maki 2 weeks ago. It’s actually quite simple and all the ingredients used are healthy and wholesome stuff. This is also a suitable food for toddlers.

This is what you’ll need :

Japanese rice
Chicken breast – cut them into cubes
Carrots – cut them into cubes
3 eggs
Japanese mayonaise (you can omit this if you’re feeding a toddler)
Japanese cucumber
Seaweed – use good quality ones so that they are crispy and crunchy and easy to bite on when the Maki is ready.
Japanese bamboo mat for making sushi
Crab sticks, Japanese pickles, Unagi (eel), Fish roe (all optional)

Method :

First, cook some Japanese rice. Then,

Pan-fry the eggs and cut the Japanese cucumbers into strips.

Steam the chicken and carrot cubes with a little salt and pepper. Once ready, add them into the cooked rice and mix well.

Place the mixture of rice, chicken and carrots, together with the strips of eggs and cucumber onto the seaweed on top of the Jap bamboo mat. Squeeze in some Japanese mayonaise.

Using Japanese mayonaise gives the Maki a better taste, as compared to using regular mayo as Jap mayo is creamier and tastier.

Rolling the Maki must be done right, otherwise the fillings will be loose and slip out from the seaweed.

Once the Maki is rolled up, cut it into bite sizes.

The bite size Maki ready to be served.

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